Nong Geng Ji (农耕记) @ Orchard Gateway - Limited-Time Pressure-Cooked Pineapple Chicken at Only $22.80

Nong Geng Ji (农耕记) has introduced a limited-time festive special to celebrate the season. An elevated take on the restaurant’s signature pressure-cooked chicken, this seasonal creation features organic French pineapple-fed chickens, said to be rich in vitamin C, DHA, and omega-3.

For reunion gatherings, opt for the Pineapple Chicken Set Menu, thoughtfully curated at $108 for 4 pax and $168 for 6 pax. The set includes a mix of the restaurant’s signatures alongside festive specials.

Pressure-Cooked Pineapple Chicken 4.2/5

The Pressure-Cooked Pineapple Chicken ($22.80) was undoubtedly the highlight for us. Despite its name, the dish does not contain pineapple. Instead, the free-range chicken from Aqina Farm is pineapple-fed, lending the meat a subtle natural sweetness. We were impressed by how incredibly tender it was, and the rich, savoury sauce paired well with white rice.

Pan-seared Green Chillies with Century Egg 3.8/5

For appetisers, the chilled Pan-Seared Green Chillies with Century Egg ($10.80), served in a mortar, was an easy pick. You can choose to pound it yourself or have the staff assist. The dish was creamy, with lightly smoky green chillies that carried a gentle heat, though it was slightly salty when eaten on its own.

Dry-Fried Green Beans with Preserved Mustard Green 4/5

The Dry-Fried Green Beans with Preserved Mustard Green ($12.80) were fragrant and well-executed, stir-fried to a satisfying crunch.

Big Shrimp with Vermicelli and Garlic 3.8/5

The Big Shrimp with Vermicelli and Garlic ($19.80) was packed with garlicky, savoury flavours that the vermicelli absorbed thoroughly. However, we found it a little too oily for our preference.

Steamed Fish with Chopped Chilli 4/5

The Steamed Fish with Chopped Chilli ($28.80) was a new dish to us, featuring a sizable steamed fish head topped with vermicelli and chopped chilli. While the fish was quite bony, the meat itself was tender. Do request a lower spice level if needed, as the default heat packs quite a punch.

Lotus Root with Superior Pork Broth 3.8/5

The Lotus Root with Superior Pork Broth ($4.80 per pax) provided a comforting, homely finish to the meal, tying everything together nicely.

Photos and words by Jo. A lady who loves her Mala (麻辣) at Da La (大辣), discovering hidden food gems and a good cup of matcha latte. Note: This is an invited tasting.


Nong Geng Ji (农耕记)
Orchardgateway
#B1-13
277 Orchard Road
Singapore 238858
Tel: +65 6908 0153
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Nearest MRT: Somerset (NS, Line)

Opening Hours:
Daily: 1130am - 10pm

Direction:

1) Alight at Somerset MRT station. Take Exit C. Walk to the destination. Journey time is about 3 minutes. [Map]

Im Jai by Pun Im @ Icon Village - Debuts Lunar New Year 2026 Menu with a Thai Twist

Im Jai by Pun Im at Icon Village ushers in Lunar New Year 2026 with its inaugural festive menu, reimagining classic Chinese New Year staples through a distinctly Thai lens. Known for its bold Thai flavours and creative reinterpretations, Im Jai presents a refreshing celebration that marries auspicious symbolism with vibrant Thai ingredients and techniques.

Charoen “Prosperous” Yu Sheng 4.2/5

Replacing the customary shredded vegetables, Im Jai’s Yu Sheng takes inspiration from Thai salads. The Im Jai Charoen Yu Sheng (Serves 3–5, $58) features premium salmon belly slices atop a colourful medley of green papaya, green mango, pomelo, mandarin oranges, and cherry tomatoes. Tossed in a signature Som Tum–style spicy-sour sauce blended with sweetened fish sauce, the dish is finished with toasted coconut, fried shallots, ground dried shrimp, and pumpkin seeds. The result is a uniquely Thai Yu Sheng that delivers a harmonious balance of sweet, sour, savoury, and spicy flavours, complemented by engaging textures. For larger gatherings, the Im Jai Grand Charoen Yu Sheng (Serves 6–8, $98) is also available.

Crispy Cloud Egg 3.8/5

Im Jai offers a playful spin on the traditional Thai omelette with the Crispy Cloud Egg ($16.80). Kampong egg whites are deep-fried until ultra-fluffy and paired with six pieces of five-hour house-cured sweet-savoury egg yolks. Served with lime, raw shallots, and chilli padi, the dish is impressively crisp and airy. While the cloud-like texture will appeal to many, it leaned a little too light for my personal preference. I found myself missing a more substantial bite.

Fried Squid Tentacles with Im Jai Curry Mayonnaise 4.2/5

The Fried Squid Tentacles with Im Jai Curry Mayonnaise ($10.80) features lightly battered squid tentacles fried to a crisp. What truly elevates the dish is the housemade curry mayonnaise, seasoned with Im Jai’s proprietary blend of Thai curry powder. This addictive combination kept me going back for more, making it a highly enjoyable snack or sharing dish.

Fortune Crispy Spring Rolls 4.2/5

Available for both dine-in and takeaway, the Fortune Crispy Spring Rolls ($23.80) are filled with a medley of vegetables and mushrooms. Encased in a golden, crispy skin, the filling is flavourful and provides a pleasing contrast in texture, resulting in a multi-textural bite that works well as a festive starter.

Golden Crispy Soon Hock & Thai Mango Salad 4.2/5

A whole fish is a must-have on any Chinese New Year table, and Im Jai puts a Thai spin on this tradition with the prized Marble Goby (Soon Hock). The Golden Crispy Soon Hock & Thai Mango Salad ($108, about 1.2kg) is expertly butterflied and deep-fried head-on, with the scales left on, resulting in delicate, crispy, edible scales while keeping the flesh succulent and moist. The fish is paired with a spicy, sweet, and zesty Thai green mango salad, creating an elegant balance of flavour and texture. This is a tasting portion of the whole fish. Diners may also opt for the Steamed Soon Hock with Thai Mango Salad ($108, about 1.2kg).

Steamed Festive Seabass with Spicy & Sour Dressing 4.2/5

Another steamed fish option on the menu is the Steamed Festive Seabass with Spicy & Sour Dressing ($32.80). The fish is perfectly steamed to a moist texture and complemented by a punchy dressing that delivers a delightful spicy kick and sour, zesty finish.

Im Jai Golden Harvest Seafood Claypot Rice 4/5

The Im Jai Golden Harvest Seafood Claypot Rice ($110.80) is a luxurious festive staple featuring wild-caught jumbo black tiger prawns, diced hotate scallops, deep-fried soft shell crab, and deep-fried pork lard. Rich, indulgent, and aromatic, it is a satisfying communal dish well-suited for celebrations.

Black Sticky Rice Nian Gao 5/5

For dessert, the Black Sticky Rice Nian Gao ($21.80) truly stands out. Im Jai’s signature pancake is transformed into a festive Nian Gao using house-milled black sticky rice flour and strips of coconut flesh. Crisp on the outside yet chewy and fragrant within, this dessert is exceptionally good and easily one of the highlights of the meal.

Sweet Coconut Reunion Tang Yuan 4/5

The Sweet Coconut Reunion Tang Yuan (Serves 4–6, $30.80) is based on the traditional Bualoy dessert from Im Jai’s regular menu. It features auspicious red and yellow glutinous rice balls with coconut strips in sweetened coconut milk, finished with a salted egg lava cream. The sweet-savoury interplay reflects the hallmark flavours of Thai desserts.

IM SABAAI’s Signature Abundance Pork Floss

To complete the festivities, Im Jai also offers IM SABAAI’s Signature Abundance Pork Floss ($98), the first of its kind manufactured in Singapore. Presented in an elegant gift box of four bottles adorned with a Fire Horse design and a poetic Chinese couplet, it is available in both Original and Spicy flavours—making it a thoughtful and auspicious Lunar New Year gift.

1. Im Jai CNY Menu is available for both dine-ins and takeaways from 26 January – 3 March.
2. Guests can mix and match any items in the CNY menu and spend $288 to receive 20% discount.
3. Guests who place their orders before 23 January for dine-in and takeaways after 26 January can enjoy an Early Bird Discount of another 10% if they hit $288.
4. IM JAI will operate only for takeaways on CNY eve, 16 February until 1pm.
5. IM JAI will be closed for CNY holidays from 17-19 Feb and resume operations on 20Feb.
6. IM JAI will strictly be taking only reservations on 20 February; no walk-ins allowed.

Note: This is an invited tasting.


Im Jai by Pun Im
Icon Village
12 Gopeng Street
#01-78/81
Singapore 078877
Tel: +65 6518 3151
Instagram
Website
Nearest MRT: Tanjong Pagar (EW Line)

Opening Hours:
Mon-Fri: 11am - 3pm, 4pm - 930pm
(Closed on Sat & Sun)

Direction:
1) Alight at Tanjong Pagar MRT station. Take Exit A. Turn left and walk down Peck Seah Street. Cross the road at the junction of Peck Seah Street and Gopeng Street. Walk to ICON village. Walk to the destination. Journey time is about 5 minutes. [Map]

The Drunken Chef Private Dining - Affordable Home Private Dining with Comforting Chinese Classics

The Drunken Chef by Sherine Chua is one of the newest additions to the home private dining scene, offering a Chinese cuisine menu at $98 per pax, making it one of the most affordable options currently available. The experience focuses on comforting, well-executed dishes that feel familiar yet thoughtfully prepared, making it ideal for intimate gatherings and family-style celebrations.

We started with the Marinated Tomatoes, a refreshing opener that delivered a pleasant balance of sweetness and tanginess. Light and appetising, it gently whetted our appetite and set the tone nicely for the upcoming feast.

Braised Beef Shin & Tripe 4.5/5

One of the highlights was the Braised Beef Shin & Tripe. Both components were well infused with the rich braising sauce. The beef shin was tender and flavourful, while the tripe retained a delightful chewy bite. A gentle hint of spiciness helped lift the overall flavour profile, making this a satisfying and robust dish to start the meal.

Drunken Chicken 4/5

The Drunken Chicken was tender and well-cooked, though it felt slightly restrained in terms of the Chinese wine aroma and flavour. A more generous hand with the alcohol could have elevated the dish further, giving it the signature fragrance that drunken chicken lovers would expect.

Kam Heong Clams 5/5

The Kam Heong Clams stood out with their bold aromatics. The sweet and juicy clams were beautifully coated in a fragrant, punchy sauce that paired exceptionally well with rice. The sauce was so addictive that it was impossible not to drizzle it generously over our bowls, savouring every last drop.

Sio Bak 4.8/5

A clear crowd favourite at the table was the Sio Bak. It had been a while since I encountered this style of roast pork, featuring an addictive, crispy, almost biscuity skin. It immediately brought to mind the roasting technique of 88 Hong Kong Roast Meat Specialist, delivering both nostalgia and satisfaction with every bite.

Cai Poh Steamed Snapper 4.5/5

The Cai Poh Steamed Snapper was simply and skilfully executed. Steamed to perfection, the fish remained moist and tender, while the preserved radish and soy sauce enhanced and highlighted the natural sweetness of the fish meat without overpowering it.

Kai Shui Bai Cai 4.2/5

At first glance, the Kai Shui Bai Cai may look humble and unassuming, but simple dishes often require the most finesse. This was done excellently — clean, light, and delicious, allowing the vegetable's natural sweetness to shine through.

Seafood Pao Fan 4.5/5

The undeniable highlight of the dinner was the Seafood Pao Fan. Even before it arrived at the table, the rich crustacean aroma wafted out from the kitchen. Once served, the fragrance intensified, drawing everyone in. The robust seafood flavours paired with fluffy rice created a dish that was both hearty and deeply comforting, making it a memorable centrepiece of the meal.

Gui Hua Gao 4.2/5

To end on a sweet note, we were served Gui Hua Gao (Osmanthus Jelly). The gentle sweetness and floral fragrance of osmanthus were complemented by crunchy chestnuts and wolfberries, offering a light yet satisfying conclusion to the meal.

Overall, The Drunken Chef by Sherine Chua delivers a value-driven home private dining experience with comforting Chinese dishes that resonate with warmth and familiarity. At $98 per pax, it presents an accessible entry point into the private dining scene, especially for those seeking honest flavours and a hearty communal dining experience.


The Drunken Chef Private Dining
Dover Parkview
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Nearest MRT: Buona Vista (CC, EW Line)

Hee Hee Hee Steamed Fish & Seafood (喜喜蒸鱼海鲜) @ Clementi Ave 3 - Affordable Steamed Seafood at Clementi

Hee Hee Hee Steamed Fish & Seafood (喜喜蒸鱼海鲜), known for its affordable and fresh seafood offerings, has expanded with a new outlet at Clementi Ave 3. Specialising in steamed seafood at wallet-friendly prices, this humble hawker stall delivers simple yet satisfying dishes.

Golden Promfret 3.8/5

We opted for the Golden Pomfret ($12), which was topped with minced garlic and ginger and drizzled with soy sauce before being steamed to perfection. The cooking method allowed the fish's natural sweetness to shine through. While the dish was enjoyable, a more premium, fragrant soy sauce could have elevated the flavours further. However, given the affordable price point at a hawker stall, it remains a great value-for-money choice.

Steamed Nai Bai 3/5

For our vegetable dish, we had the Steamed Nai Bai ($6). Much like the fish, it was prepared simply — topped with fried shallots and soy sauce before being steamed. While fresh and light, the dish could have benefited from a more pungent seasoning or additional garnishes for extra depth.

Thai Chilli Sotong 4/5

A standout dish was the Thai Chilli Sotong ($12). The squid was steamed to a tender, bouncy texture, retaining its natural juiciness. It was then dressed in a sweet, spicy, and tangy Thai chilli sauce, which added a delightful kick, making the dish both appetising and refreshing.

With its affordable pricing and fuss-free cooking, Hee Hee Hee Steamed Fish & Seafood is a great spot for a quick and satisfying seafood meal in the heartlands.


Hee Hee Hee Steamed Fish & Seafood (喜喜蒸鱼海鲜)
Blk 431 Clementi Ave 3
Singapore 120431
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Nearest MRT: Clementi (EW Line)

Opening Hours:
Tue-Sun: 11am - 9pm
(Closed on Mon)

Direction:
1) Alight at Clementi MRT station. Take Exit A. Walk to Clementi Mall. Cut through the mall to the other end of the mall (beside Uniqlo). Exit the mall. Turn right and walk to traffic light junction. Cross the road and turn left. Walk to destination. Journey time about 6 minutes. [Map]

Red House Seafood @ Grand Copthorne Waterfront Hotel - CNY 2025 Menus and New Dishes

Celebrate this Lunar New Year at Red House Seafood at Grand Copthorne Waterfront Hotel Singapore with their specially curated CNY Set Menus and exciting new dishes.

Prosperity Abalone and Coral Seaweed Yu Sheng 4/5

The Prosperity Abalone and Coral Seaweed Yu Sheng is a perennial favourite among regulars. It is loved for its unique crunch, which comes from the addition of coral seaweed, adding a refreshing twist to this classic dish.

Jackfruit Salad 5/5

To start, we indulged in a delightful array of new side dishes. The Jackfruit Salad stood out with its vibrant citrusy flavours, beautifully balanced by the tangy Buah Kedongdong Sauce.

Salted Egg Tempeh 4/5

Crispy Baby Squid 4/5

Both the Salted Egg Tempeh and Crispy Baby Squid offered savoury, addictive bites.

Grilled Marinated Squid 4/5

Meanwhile, the Grilled Marinated Squid impressed with its tender texture and subtle smokiness from the grill that elevated its flavour.

Steamed Giant Grouper Tail with Bentong Ginger 4.5/5

A signature highlight is the Steamed Giant Grouper Tail with Bentong Ginger, a speciality of Red House Seafood. The restaurant uniquely offers different cuts of the giant grouper, akin to steak cuts. This particular dish featured tender, firm meat with a gelatinous skin. The bentong ginger, known for its extra punchy aroma, beautifully complemented the robust flavours of the fish.

Lemongrass and Jasmine Tea Smoked Chicken 5/5

Another standout was the Lemongrass and Jasmine Tea Smoked Chicken. The meat was tender, offering a flavour profile reminiscent of sweet soy sauce chicken but elevated by the subtle, aromatic notes of lemongrass and jasmine.

Braised Sea Cucumber with Shiitake Mushroom and Duo Cauliflower 4/5

Braised Sea Cucumber with Shiitake Mushroom and Duo Cauliflower was more aesthetically pleasing than usual. The use of Yellow and Purple Cauliflower added a pop of colour to the dish. The sauce had a savoury depth of flavour that aptly complemented the braised sea cucumber.

Glutinous Rice Chicken Roll with Quinoa and Wax Meat 4.5/5

The Glutinous Rice Chicken Roll with Quinoa and Wax Meat showcased the culinary team's expertise. The chicken was skillfully processed into a paste to encase a flavourful mixture of glutinous rice, quinoa, and wax meat, then shaped into an elegant roulade with the chicken's skin. The incorporation of quinoa lightened the dish while making it more nutritious, a thoughtful twist on the traditional version.

Signature Chilli Crab 4.5/5

No visit would be complete without the Signature Chilli Crab, served with adorable crab-shaped mantou. The sauce struck the perfect balance of sweet and mildly spicy flavours, while the mantou was golden crisp on the outside and fluffy on the inside — ideal for soaking up every last bit of the sauce.

Crispy Bubur Cha Cha 4.5/5

Purple Glutinous Rice Cake 4.5/5

For desserts, the Crispy Bubur Cha Cha offered a creative and delightful spin on the traditional dish. The crispy sweet potato strips provided an enjoyable crunch, complementing the soft sweet potato cubes and the creamy yam coconut base. The Purple Glutinous Rice Cake was another highlight, offering a healthier and aromatic take on traditional Nian Gao. The earthy flavour of the purple glutinous rice and the fragrant shredded coconut boosted an additional texture and aroma to the festive treat.

Photos and words by Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. Note: This is an invited tasting.


Red House Seafood
Grand Copthorne Waterfront Hotel Singapore
392 Havelock Road
Level 2
Singapore 169663
Tel: +65 67357666
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Nearest MRT:

Opening Hours:
Daily: 1130am - 3pm, 5pm - 10pm

Direction:
1) Alight at Havelock MRT station. Take Exit 4. Turn left and walk to traffic junction of Havelock Road and Kim Seng Road. Cross the road. Turn left and walk down Kim Seng Road. Walk to destination. Journey time about 5 minutes. [Map]